7.04.2012

sweet land of liberty.


my country, tis of thee
sweet land of liberty, of thee i sing;
land where my fathers died, 
land of the pilgrims' pride,
from every mountainside let freedom ring!

my native country, thee,
land of the noble free, thy name i love;
i love thy rocks and rills,
thy woods and templed hills;
my heart with rapture thrills, like that above.

let music swell the breeze,
and ring from all the trees sweet freedom's song; 
let mortal tongues awake;
let all that breathe partake;
let rocks their silence break, the sound prolong.

our fathers' god, to thee,
author of liberty, to thee we sing;
long may our land be bright
with freedom's holy light;
protect us by they might, great god, our king.

- samuel f. smith

i really like that song. it says all i feel about my country.

plans for today include sleeping in, swimming, firework watching, and making lavender honey custard.  while in philadelphia last year, we went to longwood gardens, or heaven, as i like to call it. i bought a lavender cookbook while i was there and have yet to use it. a shame i know. this weekend i'm changing my ways. 

here's my fourth of july gift to you, the recipe:

lavender honey custard
3/4 cup milk
1/3 cup honey
1 tablespoon dried culinary lavender (english lavender is fine)
1 1/2 cups heavy cream
1/2 vanilla bean, cut in half lengthwise
10 large egg yolks (10! i know! but it is custard)
2/3 cup sugar
1 tablespoon vanilla extract
in a medium saucepan, whisk together the milk, honey, lavender, and 3/4 cup of the cream. add the vanilla bean. heat, stirring often, until small bubbles start to form around the edge; do not boil. set aside to cool slightly.
in a large bowl, combine the egg yolks and sugar. beat with an electric mixer for 5 minutes, or the misture is a light lemony yellow and forms a slowly dissolving ribbon when the beater is lifted.
slowly beat in the milk mixture. pour back into the saucepan. use a paring knife to scrape the seeds from the vanilla bean and add them to the pan. cook over medium heat, stirring constantly, until the misture thickens and reaches 175 degress on an instant-read thermometer (don't go above 180 degrees of the eggs will curdle).
strain into a medium bowl. place over a larger bowl containing ice cubes and cold water. stir often until cool. stir in the vanilla extract and the remianing 3/4 cup cream. transfer to an ice cream maker and freeze according to the manufacturer's directions.

happy 4th!

1 comment:

Amelia said...

mmm, sounds delish. Happy cooking and Happy 4th :)